The taste and aroma of this elderflower syrup is just so incredible! It can be used as a natural remedy for cold and to boost the immune system in the autumn or simply to prepare a tasty elderflower water.
What age? I’d offer it to babies 6+ as a remedy mixed with warm water but children over 12 months could have it every now and then especially in the autumn.
Blossoms can brown after covered with boiling water but this is normal.
- • 20 elderberry blossoms*
- • 1 litre water
- • 1 lemon (juice)
- • 1 cup sugar
- *select white blossoms that are fully opened and not browning
- 1. Prepare blossoms: use scissors to cut off as much of the green stems. Do it over a bowl.
- 2. Boil water with sugar and lemon juice. Add blossoms and make sure they are covered with water (press them down with a wooden spoon). Cover the pot with lid or a tea towel and leave in the larder or on the counter for 2 - 4 days. Remember to STIR ONCE A DAY.
- 3. After 2 or 3 days strain the syrup from the blossom using a strainer/a piece of gauze. If you want to store for few months boil it and pour into scalded bottles/jars. [You could also place the clean jars/bottles in the oven at150C for 15 minutes to sterilize them]. Cover with lid carefully using a tea towel and put them upside down until they cool down completely.
- No need to boil if you want to use the syrup straight away but 1 litre is a lot! Store it in the fridge for 7 days.